halfbakedharvest4.3
Cool Ranch Chicken Tostadadillas with Honey Lime Crema
Kind of a cross between crunchy tostadas and cheesy quesadillas...easy to make and so delicious!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F.2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat, onion, and poblano pepper. Cook, breaking up the meat as it cooks until the chicken is browned, about ⏱️ 5 minutes. Add the tomato paste, chili powder, paprika, cumin, garlic powder, and salt. Add 1 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about ⏱️ 10 minutes. Keep warm over low heat.3. Meanwhile, make the tostadas. Line the corn tortillas up on 2 baking sheets and rub lightly with olive oil. Transfer to the oven and bake ⏱️ 7 minutes, until crisp. In a small bowl, combine the parsley, paprika, chili powder, onion powder, garlic powder, chives, dill, and 1 teaspoon salt. While warm, sprinkle the "cool ranch" seasoning blend over each tostada. 4. To make the tostadillas. Evenly divide the Mexican cheese blend between half the tostadas, then place the remaining tostada shells directly on the cheese. Bake ⏱️ 5 minutes, until the cheese is melted. 5. To assemble, plate each tostadilla and top evenly with mashed avocado and chicken. Top as desired with cabbage, jalapeños, and cilantro. Dollop over the crema. Break 'em up and enjoy!
poblano pepper, seeded and chopped1tomato paste2 tablespoons-3 teaspoons chili powder2chili powder1 teaspoongarlic powder1 teaspooncorn tortillas12dried parsley2 teaspoonsonion powder1 teaspoondried chives1 teaspoonshredded Mexican cheese blend1 cupcrema, avocado, cabbage, and cilantro. for serving (see notes)
Nutrition Facts
calories
522 kcal
serving Size
1 serving
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